Easy Tofu Bok Choy Soup
Nothing beats the comforting warmth of a delicious bowl of soup, especially when it’s packed with nutritious ingredients and bursting with flavor. Today, we’re sharing a recipe for Tofu Bok Choy Soup that’s sure to become a staple in your kitchen. Perfect for chilly evenings or whenever you’re craving a healthy and quick meal.
Why You’ll Love It:
Healthy and Nutritious: Packed with tofu, bok choy, and mushrooms, this soup is loaded with vitamins, minerals, and protein, making it a nourishing choice for any meal.
Bok choy in particular is so good for you. It is an antioxidant that is high in essential nutrients like vitamins A, C, and K. With its low calorie and high fiber content, bok choy can help you feel full and satisfied while consuming fewer calories, making it beneficial for weight management.
Shitake mushrooms are low in calories but packed with essential nutrients, including vitamins B, D, and minerals like copper, selenium, and zinc. They may have antioxidant properties as well.
Quick and Easy: With simple ingredients and straightforward instructions, this recipe comes together in no time, making it perfect for busy weeknights or lazy weekends.
Versatile and Customizable: Feel free to customize this soup with your favorite vegetables, herbs, or spices. Add some extra tofu for more protein or swap out the bok choy for spinach, Nappa cabbage, or kale—it’s all up to you!
The Ingredients
All of these ingredients should be easy to access from your local supermarket. We have a wonderful grocery store (Food Lion) that sells very fresh baby bok choy and sliced shitake mushrooms.
Bok Choy Pro Tip: If you find somewhat wilted looking bok choy at your store, you can revive it at home by placing the stems in a bowl of ice water for a few minutes. This can help refresh the leaves and restore their crisp texture. Don’t always pass up bok choy that’s slightly wilted.
Substitutes: If you do not have access to bok choy substitute it for baby spinach leaves, Nappa cabbage, or kale. If you do not have access to fresh shitake mushrooms, use brown or portobello instead.
This recipe can be vegan/vegetarian if you use mushroom powder in place of chicken bouillon powder.
We used white pepper powder instead of black pepper for this recipe. Black pepper has a stronger, spicier flavor, while white pepper has a milder, more subtle taste. We prefer a milder taste for this recipe, but you may use black pepper or ground Sichuan pepper for a more mouth-numbing, flavorful experience. We love cooking with Sichuan pepper!
Easy Tofu Bok Choy Soup
Ingredients
- 7 ounces (200 grams) firm or extra firm tofu, cut into 1-2 cm rectangles
- 4 cups (1 L) water
- 2 tsp chicken powder or mushroom powder
- 1 thinly sliced green onion
- 1.75 ounces (50 g) sliced bok choy May substitute with spinach or Nappa cabbage
- 1 Tbsp mirin
- 1.75 ounces (50 g) shitake mushrooms Brown or portobello mushrooms are okay.
- salt and pepper As desired
Instructions
- Heat 4 cups of water in a pot over medium-high heat.
- Add the chicken powder or mushroom powder when the water bubbles. Stir, then add the mirin and shitake mushrooms.
- Once the soup is boiling, add the tofu.
- After 30 seconds, add the sliced bok choy. Boil for 2-3 minutes until bok choy is slightly softened.
- Add the salt and pepper based on your preference.
- Finally, add the chopped green onion. Turn off the heat and serve with white rice.
